We’re in the thick of winter, and spring feels forever away. One advantage of this cold and snowy weather is that it makes you want to stay in and cook a meal that warms up the entire home! A pot roast dinner is the perfect all-in-one meal that fills your kitchen with rich, tantalizing smells, and fills your family’s bellies with hearty, comforting food. 

Boneless chuck and bottom round are ideal cuts for a succulent roast that creates the perfect melt-in-your-mouth meat experience. 

1) Perfect Pot Roast  

Perfect Pot Roast

via Life Made Simple

Tender yet flavorful, Life Made Simple‘s Perfect Pot Roast packs a whole meal into one easy-to-clean dish! First, heat the oil in a Dutch-oven over medium heat, and generously apply salt and pepper to the boneless chuck. With the “secret ingredient” of balsamic vinegar, this roast recipe promises to be fork tender with meat that falls right apart. Simmer the roast, then transfer to the oven to finish cooking. Tent with foil on a cutting board and let rest for 10 minutes before serving.  

2) Round Roast Beef Bottom Perfection

Round Bottom Roast

via Just A Pinch Recipes

Just A Pinch Recipes promises a heavenly, aroma-filled kitchen while making this ideal “Sunday Dinner” roast. Before cooking, bring the meat to room temperature in a roasting pan. Grind garlic and onion with seasonings with a mortar and pestle to create a semi-thin paste to smear on the beef. This paste forms an aromatic crust when roasted. Start making the gravy while the roast is resting, allowing the juices to settle. Pour the gravy over mashed potatoes and serve.  

3) 3-Ingredient Chuck Roast in Foil

3 Ingredient Chuck Roast

via Fountain Avenue Kitchen

As the name states, this crowd-pleasing, slow-cooked pot roast recipe only has three ingredients: meat, potatoes, and onion soup mix. Mouthwatering with minimal effort, Fountain Avenue Kitchen‘s recipe is perfect for dinner parties or casual family meals on a cold winter weekend. If you prefer completely homemade, the recipe includes an alternative dry rub mixture to use instead. After the cooked meat rests, place it in a serving dish and pour the remaining juice, or “au jus” on top. The leftover meat is fantastic in a basic vegetable or mushroom barely soup the next day.

Happy cooking!

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